Rusty Banker was our church’s patron Saint of Good Eating. He would throw a tea party in the park every year to honor the Queen’s birthday. He played St. Nicholas at the church’s annual Cocoa and Carols event a week or two before Christmas. When the Youth Group went caroling the last stop was the high-rise where Rusty lived. He opened the community room for us to share songs and he shared syrupy sweet cocoa and all the freshly baked cookies a kid could hope for. Shortly after Rusty died a pile of index card files was delivered to my wife’s office at the church. Rusty was a lifelong cook and longed to publish a cookbook centered around the liturgical year. His card files hold hundreds and possibly thousands of recipes he thought should be considered.
As my wife and the church ladies cull through the piles we are tempted to try a few. This recipe for brownies was our first.
1 1/2 cups butter or margarine, softened
3 cups of sugar
1 tbs vanilla extract
2 cups all-purpose flour
1 cup baking cocoa
1 tsp baking powder
1 tsp salt
1 package or 13 ounces of chocolate covered peppermint patties.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; add to the creamed mixture and mix well.
Spread about 2/3’s of the the batter in a greased 13 X 9 X 2 in baking pan. Arrange peppermint patties on top. Carefully spread the remaining batter over the patties.
Bake at 350 degrees for 35-40 minutes or until the edges begin to pull away from the sides of the pan and a toothpick inserted into the middle comes out clean. To surface of the finished brownies will appear uneven. Cool completely before cutting.
Yields 2 to 2 1/2 dozen brownies.